Okra Soup

From Southern Living. The sugar and salt amounts are correct per the original recipe. The amounts seem like a lot so I recommend adding to taste. This recipe is untried by me.

• Ready In: 4 hrs 35 mins
• Yields: 18 cups

Ingredients

• 1 (2 1/2-3 lb)  boneless chuck roast, trimmed
• 1  teaspoon salt
• 1  teaspoon pepper
• 2  tablespoons  vegetable oil
• 12  cups water
• 2  medium onions, chopped
• 2  celery ribs, chopped
• 2 (16 ounce) bags  sliced frozen okra
• 2 (14 1/2ounce) cans diced tomatoes
• 1⁄4 cup sugar (or add to taste)
• 2 1⁄2-3  teaspoons salt (or add to taste)
• 1  teaspoon pepper
• 2 1⁄2 teaspoons  hot sauce
• 1⁄2 teaspoon Worcestershire sauce
• 3  beef bouillon cubes

Directions

1. Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper; brown roast on all sides in hot oil in a large pot over med-high heat.
2. Add in water; bring to a boil; cover and lower heat to low; simmer 2 hours.
3. Remove roast from broth (reserving broth) and cool 15 minutes.
4. Shred roast and return to broth.
5. Add in onions and the remaining ingredients; cover and cook over low heat for 2 hours, stirring occasionally.